Tag: pellet grill

Bullseye Pellet Grill from Rec Tec – First Look

Posted on by Wiley
rectec bullseye pellet grill

So why the Bullseye

Got my Bullseye pellet grill yesterday and did assembly and seasoned it. I have had my RecTed RT 680 for four years and I love it doing all things low and slow. The area that it seems to lack was getting hot enough to do a really good sear. It is one reason why I kept my big Weber gas grill. In trying to address the issue of high-temperature grilling RecTec designed and built the Bullseye pellet grill. Continue reading “Bullseye Pellet Grill from Rec Tec – First Look” →

How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

Posted on by Wiley

How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

To brine or not to brine. Then if you decide to brine is it a wet brine or a dry brine. Having cooked Turkey all three ways I now do a dry brine. Here is a great article “The Quick and Dirty Guide to Brining Chicken or Turkey” that will explain the whole subject. https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html I have done Turkey on my pellet smoker for the last four years. It always turns out perfect. Only a couple of things to remember when buying a Turkey. Buy fresh if you can but more importantly try to buy one that has not had salt added to it. When looking at the label at the bottom you might see ” Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness”. If you see this on the label move on. Just know it is not easy to find a Turkey that has not been enhanced. I had to order mine from Whole Foods for they were the only one that had a fresh, unsalted bird.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue turkey, turkey, whole turkey
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings18
Calories680kcal

Ingredients

Cooking Tools

Turkey

  • 1 Eighteen Pound Turkey

Dry Brine

Turkey Rub

Instructions

Dry Brine Turkey

  • Combine 6 tablespoons Morton’s kosher salt with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
  • Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted. Leave in refrigerator for 24 hours.

The Cook

  • Prepare the smoker loading it up with either Apple or Cherry wood pellets but use whatever you think will work for you.
  • Make sure you have a water pan full of water the whole time you are smoking the Turkey. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking. Do not stuff your turkey. Brush the skin with olive oil and insert an oven-safe meat thermometer deep into the lower thigh.
  • Preheat the smoker to 275F degrees. Place the turkey breast side up on the grill. Place an oven thermometer alongside the turkey to monitor its temperature. I use a remote thermometer so you can monitor the temperature and also set an alarm when it hits 165 degrees (done). Try to plan for about 15-18 minutes per pound when you smoke at around 275F-300F degrees. If you like the skin to be crispy raise temperature to 300F.
  • Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40F to 140F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. When done, remove the turkey from the smoker, protecting your hands with BBQ Gloves, and let stand for 15 minutes before carving.
  • If you want to speed things up and actually have a better-cooked turkey watch the video below on how to Spatchcock a turkey. Also here is the Blog recipe – https://learntobbq.com/spatchcock-turkey-on-a-pellet-grill-using-a-almazan-knife/

Video

Nutrition

Serving: 1g | Calories: 680kcal | Protein: 84g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 260mg | Sodium: 800mg | Potassium: 1072mg | Iron: 7.2mg

Traeger Competition Style BBQ Chicken Thighs

Posted on by Wiley

Traeger Competition Style BBQ Chicken Thighs

Cover the dutch oven with the lid, close the lid of the grill and cook for 45 minutes. Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300.

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, competition style, traeger
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Servings8
Calories260kcal

Ingredients

Cooking Tools

Ingredients

Sauce

Instructions

  • Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours. 
  • When ready to cook, start the pellet smoker at 180F to maximize smoke. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350F and allow the smoker and dutch oven to preheat, lid closed, for 10 - 15 minutes.
  • Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down. Season the top of each thigh with Plowboy Yardbird Rub. Cover the dutch oven with the lid, close the lid of the smoker and cook for 45 minutes. 
  • Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300F. Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels. Season liberally with more Plowboy Yardbird Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.
  •  In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly.
  •  Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce. Transfer the thighs to a prepared platter and serve immediately.

Nutrition

Calories: 260kcal

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.